Job description:
SkillBridge Training Plan: BartenderBusiness Name: USCG Hideaway ClubLocation: Kapolei, HIDuration: Up to 6 months (approx. 720–800 hours; scalable down to 2 months)Training Type: On-site, full-timeSupervisor: Desiree Faumui, Club Manager________________________________________Program OverviewThe Hideaway Club Bartender SkillBridge Program is a structured, full-time internship providing hands-on experience in bar service, hospitality operations, and morale-based event support within a Coast Guard-owned food and beverage establishment. This program equips transitioning service members with the foundational and advanced skills required to thrive in the food and beverage industry, including customer interaction, mixology, inventory control, POS operation, event execution, and team leadership.Our training model reflects real-world restaurant and bar operations and includes both day-to-day service and participation in special morale events, tournaments, and private functions. Graduates of this program will have a fully transferrable skill set applicable to bars, restaurants, hospitality venues, or entrepreneurial ventures.________________________________________Training Goals• Provide service members with a real-world, customer-facing role in hospitality• Build technical proficiency in bar service, POS, and alcohol safety compliance• Develop workplace soft skills including communication, leadership, and problem-solving• Translate military experience into customer service and business acumen• Prepare members for employment or entrepreneurship in hospitality post-transition________________________________________Terminal Learning Objectives (TLOs)Participants will:• Operate a full-service bar station with proficiency and safety• Mix, serve, and present cocktails, beer, and mocktails per standard recipes• Deliver exceptional customer service in both fast-paced and casual environments• Operate the Square POS system and manage cash/credit transactions accurately• Apply state and local alcohol laws, ID verification, and responsible serving practices• Manage bar inventory, restocking, and basic ordering processes• Execute morale events and themed bar promotions• Demonstrate leadership through task management and shift leadership• Identify and de-escalate customer service issues effectively• Create a civilian-ready resume and interview confidently for hospitality positions________________________________________6-Month Weekly Training ScheduleWeek Focus Area Training Modules & Activities1 Orientation Staff intros, kitchen & bar walkthrough, safety brief, review TLOs, TIPS principles, uniforms, basic bar tools2 Bar Station Setup Opening checklists, sanitation, glassware, restocking, line prep3 Service & Hospitality Greeting guests, handling difficult customers, upselling, managing busy hours4 Drink Service Basics Pouring, draft beer, wine service, standard cocktails, glassware usage5 POS & Closing Procedures Square POS usage, order entry, receipt handling, closing out tabs, daily reconciliation6 Morale Events Set-up and service for tournaments, parties, themed events (e.g., Shot Club, Beer Club), offsite catering7 Safety & Compliance Local/state alcohol laws, base rules, spotting overconsumption, fake ID detection8 Advanced Mixology House shots, seasonal menus, tiki drinks, shot rig/ceremonial pours, batching drinks9 Inventory & Ordering Tracking usage, weekly stock counts, submitting reorder sheets, back-of-house organization10 Leadership Delegate bar tasks, prep checklists, manage conflict, direct barbacks11 Lead Shift Trainee runs a shift with supervisor support: opening, service, cleanup, team management12 Career Readiness Resume building, job search strategies, mock interviews, mentorship, final evaluation13–24 Advanced Bartending Expanded mixology practice, bar leadership, inventory management, and morale event planningScalability:• 2-Month Program: Focus on foundational modules (Weeks 1–8 condensed) and simplified lead shift.• 3-Month Program: Original 12-week schedule maintained.• 6-Month Program: Expanded schedule with additional mixology practice, event leadership, and operational refinement.________________________________________Creative Final ProjectIn addition to the lead shift, all interns will complete a Creative Final Project to showcase their learning and creativity during the program. This project is specifically tailored to bartending, allowing participants to apply their skills in mixology, bar processes, or customer engagement.Project Description:Interns will develop a unique cocktail, bar process improvement, or promotional concept inspired by their experience at The Hideaway Club. They will present their project to the team during their final week. The project is not a requirement but is highly encouraged as a way to reflect on their learning and leave a personal mark on the program.Examples of Creative Final Projects:1. Signature Cocktail Creation: Develop a unique cocktail or mocktail using ingredients available at the bar. Include a creative name, recipe, presentation style, and a marketing idea for promoting it.o Example: A themed drink inspired by Coast Guard morale or Hawaiian flavors.2. Bar Process Improvement: Present a new system or tool to improve bar operations, such as:o A faster restocking workflow for high-demand times.o A method to organize bar tools or garnishes for efficiency.o A checklist or system to streamline opening/closing procedures.3. Morale Event Drink Concept: Design a drink menu or setup for a special morale event, such as:o A themed drink lineup for Shot Club or Beer Club.o A creative batch cocktail for tournaments or private functions.o A ceremonial drink concept for special occasions.4. Customer Engagement Initiative: Develop a creative way to enhance the customer experience, such as:o A loyalty program or drink punch card.o A fun trivia or game night concept tied to bar service.o A new way to upsell specials or seasonal drinks.Purpose:This project highlights the intern’s creativity, problem-solving skills, and ability to apply what they’ve learned in a practical and fun way. It also serves as a token of their time spent with the team and fosters a sense of accomplishment.________________________________________Daily Responsibilities• Open and close bar station• Restock and clean glassware• Maintain safe alcohol serving practices• Engage guests and upsell specials• Participate in morale events• Track inventory and log product usage• Document learning milestones weekly________________________________________Supervision & Mentorship• Supervisor: Desiree Faumui, Club Manager• Daily task checklists signed off by supervisor• Weekly 1:1 mentoring session to review progress and answer questions• Midpoint and final evaluation (written, scored)• Participant performance logged in a training progress tracker________________________________________Compliance & Legal TrainingAll participants must complete TIPS or Hawaii alcohol safety trainingTraining covers:• Base-specific serving restrictions• Coast Guard MWR alcohol handling policy• Incident documentation• Customer refusal scenarios• Emphasis on ID verification, risk mitigation, and zero-tolerance policy for over-service________________________________________Assessment & Completion RequirementsTo successfully complete the program, the participant must:• Complete at least 720 hours of training (scaled to 120 hours for 2-month program)• Complete the Final Lead Shift under observation with a passing score• Complete and present a Creative Final Project (optional but encouraged)• Score 80% or higher on the final evaluation (skills-based and soft skills)• Complete resume and mock interview with supervisor or external mentor• Receive satisfactory marks in professionalism, punctuality, and team contribution• Submit a final reflection on program experience and next-step goalsInformal Exit Interview:At the conclusion of the program, participants will engage in an informal exit interview with the Club Manager. During this interview, they will be asked:• Three things they really liked about the program.• Three things they didn’t like but understood as important to the learning experience.• Three things that surprised them during their internship.• Feedback on ways to improve the program to make it an even better learning experience for future participants.The informal nature of this interview encourages honest and constructive feedback, fostering continuous improvement for the program.________________________________________Post-Program Transition Support• Resume and cover letter support from Club Manager and/or HR• Introductions to local restaurant and bar hiring networks• Coast Guard Transition Assistance Program coordination (if applicable)• Letter of recommendation provided upon successful completion• Business mentorship available for entrepreneurial paths in hospitality________________________________________Points of Contact• Supervisor: Desiree FaumuiClub Manager, The Hideaway ClubEmail: clubmgr.uscg@gmail.comPhone: 808-682-2714• SkillBridge POC: LCDR Neil ClarkinTitle: Hideaway Club OfficerEmail: Neil.P.Clarkin@uscg.mil
